Trial by Fire

dash · June 11, 2013, 05:07:41 PM

Ok, did my first time with the bds today. I did 5 lbs of wings and result was not to good.

I did half naked and half with Jan's rub. I think the mistake I did with the rub was to toss the wings instead of doing a lite sprinkle and rotate. Wings were thawed out and at room temp. I did no brine on them.

Smoke time: 1:40
Cook temp: set for 220, but it stayed around 195 to 210 range
Cook time: 2:10
Put on grill at 350 ish for :02 min a side
pulled from grill and let set for 5 min before eating.
Outside temp: 75 and light breeze full sun
Problem over all was wings were rubbery and tough, but they did have some moisture in the meat.

Trying to figure where I went wrong, make changes and try again tomorrow with smaller amount. Any help is needed cause wife has guests coming over and promised smoked wings.... :o

Dash

Wildcat · June 11, 2013, 05:23:17 PM

I am sure some folks on here have had success with smoking wings on the Bradley. I personally have not had any real success with chicken skin and the Bradley. I have a grill that I can use hard wood to cook/smoke with as well as charcoal. Chicken skin is always perfect with grilling over hard wood at high temps as long as you do not let it burn. The Bradley does a wonderful job on chicken, but I have not been able to get the skin right - even after grilling it to crisp it up. Just does not work for me. If I do chicken in the Bradley I will simply dispose of the skin afterward, or go skinless to start with - usually adding bacon to reduce the drying effect.

dash · June 11, 2013, 05:29:50 PM

After checking a few forum posts, im thinking it may be not a high enough temp and cooking time. May need to add 30 min and crank the temp up to a nominal 260-270 range to get a consistent 220. Think I will finish on the grill abit longer too.

Thx for input Wildcat.

Dash

Tenpoint5 · June 11, 2013, 05:50:14 PM

Not a fan of chicken here. However your on the right track with a higher temp in the Bradley and a longer finish time on the grill. When I am forced to make chicken I smoke at 250 for 2 hours then drop in the SRG to finish

terry08 · June 11, 2013, 06:00:22 PM

Just forget the Bradley, for chicken. The low slow temps will never produce the results you can achieve on the grill. Don't risk experimenting when the wife has guests coming over. Use the Bradley for what it designed for and the grill for all other cooks.

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dash · June 11, 2013, 06:05:48 PM

Think I will do a two hour smoke then go finish on the grill. I will run a smaller batch through tomorrow and see.

Thanks for the inputs!

Dash

terry08 · June 11, 2013, 06:49:39 PM

Hope you have a loving wife. :))

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SiFumar · June 11, 2013, 06:54:16 PM

I smoke the wings in the Bradley for an hour....then finish on the grill or more often than not the SRG. Amazing every time!

STLstyle · June 12, 2013, 10:02:36 AM

Smoke 1 hour then srg them wings. They will be money.

ratherbboating · June 12, 2013, 06:48:50 PM

As others pointed out, smoke for an hour or so, then finish on the grill. Temp at least 220F.
This applies for chicken and other meats/things that you want a smoke flavor. I do pork chops like this all the time. Smoke for an hour (about three beers) then throw on the grill to finish (about three more beers).

dash · June 14, 2013, 02:35:15 PM

Smoked 10 lbs of wings for 1:40 min, then put them on the grill for about 30 minutes. Came out great! All wings were gone after the party. Happy Wife, Happy life.

another life saved by the forums!!!

Dash

SiFumar · June 14, 2013, 04:32:05 PM

Good to hear they turned out well for you!